Mushroom Barley Soup Vegan Food

VEGAN MUSHROOM BARLEY SOUP

Steps:

• In a large stock pot, add oil, vegan margarine, diced onions and celery. Saute until tender.
• Add sliced mushrooms, cooking until just tender.
• Add the peas and carrots, cook for one minute.
• Add the, tomato paste, NO BEEF base (or alternative, if using) and vegetable (or mushroom) broth. Bring to a boil.
• Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until glossy and thickened.
• Add the cooked barley and par-boiled diced potatoes.
• Season with salt and pepper. Cook for two minutes and serve with a garnish of chopped parsley.

VEGAN MUSHROOM BARLEY SOUP

Steps:

• Prep your onion, carrots, and celery. Add them to a large pot along with the olive oil over medium-high heat. Sauté for 5-7 minutes, stirring occasionally.
• Meanwhile, chop the mushrooms.
• Stir the mushrooms into the pot and sauté for another 5 minutes.
• Add the Italian seasoning, garlic, vegetable broth, water, and barley to the pot. Increase heat to high and bring the soup to a gentle boil. Reduce heat to medium and simmer for 25-30 minutes or until the barley is cooked (it should be al dente, not mushy).
• Season with salt & pepper as needed. Garnish with parsley if desired.

MUSHROOM BARLEY SOUP (VEGAN)

Steps:

• Put vegetables in a large soup pot with a little water and cook for 5 min stirring frequently.
• Add remaining ingredients and bring to a boil.
• Cover & reduce heat to low & simmer 1 hour.